Kjeld van Bommel, TNO, The Netherlands
Presentation Title: Additive manufacturing of food; today and tomorrow
Charles Brennan, Lincoln University, New Zealand
André Brodkorb, Teagasc Food Research Centre, Ireland
Presentation Title: What can we do with milk proteins?
Stéven Esnault, Pasquier, France
Presentation Title: Robots in the pastry industry
Benoit Goldschmidt, Bel Industries, France
Wim Haentjens, European Commission, Belgium
Presentation Title: TOWARDS H2030 "Research & Innovation for Food and Nutrition: a policy update"
Nasser Hamdami, Isfahan University of Technology, Iran
Volker Heinz, DIL, Germany
Presentation title: PEF and other innovations in electrotechnologies
Mario Jekle, TUM, Germany
Presentation Title: Cereal processing – from innovations to applications
Vincenzo Fogliano, Wageningen University, The Netherlands
Alan Mackie, University of Leeds, UK
Presentation Title: Food Structure and food functionalities
Maurizio Notarfonso, SPES, Italy
Presentation Title: European Consumers Associations And European Industry Associations; How Can We Better Communicate
Umezuruike Linus Opara, Stellenbosch University, South Africa
Presentation Title: The challenge of food in Africa
Carole Prost, ONIRIS-GEPEA, France
Presentation Title: “A TERIFIQ PLEASURE”, …PLEASURE & TERFIQ FP7 projects outcomes on salt, sugar, lipids reduction in foods
Christian SALLES, INRA-CSG, France
Oliver Schluter, ATB, Germany
Presentation Title: Plasma and Ozone in food applications
Chindi Vasudevappa, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), India
Presentation Title: Food challenge in India
Pieter Verboven, KU-Leuven, Belgium
Presentation Title: Recent advances in food structure imaging and analysis
Matthieu Vincent, Digital Food Lab, France
Presentation Title: FoodTech in Europe
Epameinondas Xanthakis, Research Institute of Sweden (RISE), Sweden
Presentation Title: Water/ice transitions and food quality
Songming Zhu, Zhejiang University, China
Presentation Title: Food challenge in China